How is Red Cayenne Pepper used in Thai cooking?

Red cayenne - prik chee faa - is the long, mild-to-medium red chili used as much for colour as for heat. It gives dishes a warm red hue and a gentle spice without the fierce punch of bird's eye, and it's related to bell peppers, jalapeños, and paprika. It's rich in vitamins C, B6, and E, and has been used medicinally for centuries. Sliced into stir-fries and curries or pounded into paste, it's the chili you reach for when you want red colour and rounded warmth rather than raw fire.

Can I cook with Red Cayenne Pepper in a Chiang Mai cooking class?

Yes - we use Red Cayenne Pepper in our hands-on classes. Explore them on our Cooking Classes page.

Red Cayenne Pepper - Fresh Thai Vegetables | Thai Akha Kitchen

Red cayenne - prik chee faa - is the long, mild-to-medium red chili used as much for colour as for heat. It gives dishes a warm red hue and a gentle spice…

Red Cayenne Pepper - Fresh Thai Vegetables | Thai Akha Kitchen Red cayenne - prik chee faa - is the long, mild-to-medium red chili used as much for colour as for heat. It gives dishes a warm red hue and a gentle spice…